Infusion Chocolates

My Infusion Account

Handmade in Madison Since 2008

When we opened our doors in 2008, the economy was in bad shape and we didn’t know what to expect. Despite late nights and achy feet, we were fueled by the encouragement from our customers, family and friends. With our hands buried in chocolate, we committed ourselves to perfecting Infusion Chocolates-- artisan chocolates that combine incredible ingredients with thoughtfully layered, nuanced flavors.

Over the years, we’ve expanded our line, introducing new flavor combinations and unique confections to our audience. Today, we are lucky enough to still be doing what we love, everyday...bringing chocolate, done differently, to the Madison area and beyond!

Our Process

We start by using the highest quality and freshest ingredients available. From there, we aren’t afraid to have a little fun. So, while we will always have the classic truffles, we delight in creating unexpected flavor combinations. Try our Fromage de Bleu truffle -- it's a one-bite fruit and cheese platter, with local blue cheese whipped into the center ganache. Or give our Thai Peanut Butter a whirl – it’s infused with curry, tamarind and pieces of crystallized ginger.

Cacao Sourcing

We care about where our cacao comes from. Nearly all of our chocolate is Fair Direct Sustainable. This ensures that cacao farms are carefully selected, given the stability of a long- term contract and paid fairly for their crops. Because of this, the farmers we support are paid 25-50% over Fair Trade wages.

You’ll note that our couveratures are not certified organic. This is largely because that certification comes with a hefty price tag for cacao farmers. However, the cacao we -- and most of the world -- source is grown in an organic manner, as chemical applications are both expensive and harmful to the cacao trees.

Our Team

We are a chocolate collaborative in the truest sense, committed to continuously educating ourselves and each other. We are a tight-knit bunch, with each member of our team playing an integral role in the creation of our chocolates. This group-inspired approach keeps our products fresh, our company relevant and our culture fun.

Our Story

Ann has spent the last 25 years working in the Specialty Food Industry, developing an obsession for fine food and drink. For years she peddled cheese attending seventeen consecutive Fancy Food Shows along with travels to Europe for Anuga, the world’s leading food fair. Some of Ann’s favorite memories are from Salzburg, Austria a city that has left an indelible mark on her and her husband, Dan. Salzburg’s picturesque streets, dotted with charming cafes, patisseries and chocolate shops, became the inspiration for what would someday become Infusion Chocolates. Ann also recognizes that great taste goes beyond the flavor of the food. With an eye for artful and aesthetically attractive packaging, Infusion Chocolates’ boxes have become almost as treasured as the chocolates within them. Come visit Ann at the shop and let her share with you her passion for folding simple indulgences into everyday life.

Alyssa takes food very seriously. From an early age, she acted as sous chef to her Dad in their family's kitchen. He taught by example, and she quickly came to understand that quality ingredients matter, shortcuts rarely work and that a curious mind is crucial to understanding and solving problems – both in the kitchen and in life. After graduating from the University of Wisconsin, Madison, Alyssa embarked on a career with an Environmental Graphic Design firm. Despite her love of design, she continued to feel a tug from the culinary world. She tested the waters, taking a part time job at Infusion Chocolates in 2008. Alyssa became obsessed with chocolate and a career change soon followed. She loves chocolate for its complexity – both from a technical and flavor standpoint, and today you’ll find her happily heading up Infusion’s kitchen...a place that truly feels like home.

Both Ann and Alyssa have been fortunate to train alongside world-renowned chocolatiers and pastry chefs, both domestically and internationally. They consult regularly with candy experts and work closely with the Food Science Department at the University of Wisconsin - Madison. With a little help from their large base of mentors, they work hard to find that sweet spot where design and chocolate meet. Come join them on their chocolate journey!